{"id":45708,"date":"2024-05-03T14:29:11","date_gmt":"2024-05-03T12:29:11","guid":{"rendered":"https:\/\/horecamagazine.be\/le-chocolat\/"},"modified":"2024-05-03T14:29:12","modified_gmt":"2024-05-03T12:29:12","slug":"le-chocolat","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-chocolat\/","title":{"rendered":"Le chocolat"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Il est ind\u00e9niable que notre pays produit les meilleures pralines du monde. Aucun visiteur \u00e9tranger de notre petit pays ne peut r\u00e9sister \u00e0 la tentation douce-am\u00e8re des \u2018Belgian chocolates\u2019. En outre, il ne fait aucun doute que le chocolat s\u2019associe parfaitement \u00e0 une bonne tasse de caf\u00e9.\u00a0<\/span><\/strong><\/p>\n

La boisson des Dieux d\u2019Am\u00e9rique du Sud<\/i><\/b><\/span><\/h4>\n

Les vrais fanatiques du chocolat assimilent la d\u00e9gustation de leur pr\u00e9cieux chocolat au plaisir sexuel. Cette analogie, quelque peu audacieuse, est peut-\u00eatre plus juste qu\u2019il n\u2019y para\u00eet\u2026 Des personnages historiques tels que le monarque azt\u00e8que Montezuma et le l\u00e9gendaire \u2018latin lover\u2019 Casanova ont tous deux c\u00e9l\u00e9br\u00e9 les vertus du chocolat. Le premier n\u2019entrait jamais dans son harem sans d\u00e9guster quelques grandes gorg\u00e9es de \u2018tchotcolatl\u2019, tandis que le second associait le chocolat aux hu\u00eetres et au champagne (\u00a0!). <\/i><\/p>\n

Alors que Casanova ne consommait du chocolat que dans le cadre de ses relations amoureuses, Montezuma et ses guerriers exploitaient \u00e9galement les propri\u00e9t\u00e9s \u00e9nergisantes du cacao en le buvant avec voracit\u00e9 avant de partir au combat. Les Azt\u00e8ques fabriquaient leur \u2018nectar divin\u2019, le tchotcolatl, \u00e0 partir de f\u00e8ves de cacao, fruit du cacaoyer qui, \u00e0 l\u2019origine, ne poussait qu\u2019en Amazonie. Aujourd\u2019hui, on le trouve dans toutes les r\u00e9gions \u00e9quatoriales. <\/i><\/p>\n

Sous une peau sombre, de minuscules f\u00e8ves se trouvent compress\u00e9es. Les f\u00e8ves qui valaient leur pesant d\u2019or, servaient de monnaie d\u2019\u00e9change. Les Azt\u00e8ques apaisaient les dieux en leur offrant des f\u00e8ves de cacao tremp\u00e9es dans du sang (humain). Les Azt\u00e8ques fabriquaient \u00e9galement une sorte de \u2018mousse au chocolat\u2019 en broyant des f\u00e8ves de cacao torr\u00e9fi\u00e9es et en les m\u00e9langeant \u00e0 de l\u2019eau, du gingembre, du piment et du miel. Lorsque le conquistador Cort\u00e9s, ma\u00eetre dans l\u2019art du pillage, fut servi de cette \u2018mousse\u2019 par Montezuma en 1519, il en fut tellement s\u00e9duit qu\u2019il rapporta les f\u00e8ves en Europe. Les J\u00e9suites, qui accompagnaient Cort\u00e9s, trouv\u00e8rent le m\u00e9lange trop piquant et l\u2019adoucirent avec de la vanille, du sucre et du musc, contribuant ainsi \u00e0 sa popularit\u00e9 imm\u00e9diate en Europe.<\/i><\/p>\n

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L\u2019apothicaire devient chocolatier<\/i><\/b><\/span><\/h4>\n

La premi\u00e8re chocolaterie, qui a servi le premier lait chocolat\u00e9, a vu le jour \u00e0 Madrid en 1580. Dans les cercles d\u2019\u00e9lite, cette boisson exclusive n\u2019\u00e9tait consomm\u00e9e que dans des cruches en argent finement d\u00e9cor\u00e9es. <\/i><\/p>\n

Le premier chocolat \u2018solide\u2019 – c\u2019est-\u00e0-dire la tablette de chocolat – a \u00e9t\u00e9 fabriqu\u00e9 par le N\u00e9erlandais Coenraad van Houten en 1828. Ce dernier a mis au point un proc\u00e9d\u00e9 de broyage permettant de s\u00e9parer la poudre de cacao et le beurre de cacao. Le premier chocolat au lait est quant \u00e0 lui une \u2018invention\u2019 suisse de 1875. <\/i><\/p>\n

Jusqu\u2019au d\u00e9but du 20\u1d49 si\u00e8cle, le cacao et ses d\u00e9riv\u00e9s n\u2019\u00e9taient vendus qu\u2019en pharmacie. Des pharmaciens visionnaires tels que Delacre et Neuhaus, \u00e9tablis \u00e0 Bruxelles, ont transform\u00e9 le cacao en boissons, biscuits et confiseries. C\u2019est Jean, petit-fils de Neuhaus, qui commercialisa en 1912 le premier bonbon de chocolat fourr\u00e9\u00a0: la praline belge vit le jour. Il inventa \u00e9galement le \u2018ballotin\u2019, la c\u00e9l\u00e8bre bo\u00eete de pralines. <\/i><\/p>\n

\"\"<\/span><\/p>\n

Amer, au lait ou blanc<\/i><\/b><\/span><\/h4>\n

Le cacao existe en une grande vari\u00e9t\u00e9 de f\u00e8ves, tant en termes de taille que d\u2019amertume. Une f\u00e8ve de cacao peut contenir jusqu\u2019\u00e0 115 notes aromatiques. Comme pour le vin, la saveur et la qualit\u00e9 des f\u00e8ves de cacao – et donc du chocolat qui en est issu \u2013 d\u00e9pendent fortement du \u2018terroir\u2019 (du sol) et du climat dans lequel est cultiv\u00e9 le plant de cacao. Chaque r\u00e9colte \u00e9tant diff\u00e9rente, les f\u00e8ves d\u2019une m\u00eame r\u00e9gion n\u2019ont pas la m\u00eame saveur d\u2019une r\u00e9colte \u00e0 l\u2019autre. <\/i><\/p>\n

Plus de 90 % du chocolat est fabriqu\u00e9 \u00e0 partir du \u2018Forastero\u2019, une f\u00e8ve de cacao tr\u00e8s robuste et r\u00e9sistante aux maladies. Cette f\u00e8ve poss\u00e8de un ar\u00f4me de cacao sp\u00e9cifique qui lui permet de se m\u00e9langer facilement \u00e0 d\u2019autres f\u00e8ves de cacao, plus rares et au go\u00fbt plus complexe, qui constituent les 10 % restants\u00a0: le Criollo, le Trinitario et l\u2019Arriba Nacional. <\/i><\/span><\/p>\n

\"\"<\/span><\/p>\n

Le commerce mondial des f\u00e8ves de cacao est centralis\u00e9 autour de la Bourse du cacao de Londres. Les f\u00e8ves s\u00e9ch\u00e9es sont vendues aux chocolatiers du monde entier qui les m\u00e9langent, les torr\u00e9fient, les broient et les conchient (m\u00e9lange prolong\u00e9 de poudre de cacao et de beurre de cacao pour obtenir une masse homog\u00e8ne), fournissant \u00e0 leurs clients des couvertures sur mesure (chocolat en gros blocs). La plupart des couvertures sont des m\u00e9langes de plusieurs types de f\u00e8ves de cacao, mais le chocolat d\u2019origine d\u00e9riv\u00e9 d\u2019un seul type de f\u00e8ve provenant d\u2019une seule r\u00e9gion gagne en popularit\u00e9. <\/i><\/span><\/p>\n

Les chocolatiers transforment ces couvertures gr\u00e2ce \u00e0 un processus quasi alchimique de temp\u00e9rage, le chocolat est chauff\u00e9 et refroidi jusqu\u2019\u00e0 ce qu\u2019il atteigne le degr\u00e9 de fluidit\u00e9 parfait pour \u00eatre coul\u00e9 et moul\u00e9. <\/i><\/p>\n

La saveur et la qualit\u00e9 du chocolat d\u00e9pendent de la teneur en cacao, en beurre de cacao et du volume de sucre ajout\u00e9. Plus il y a de sucre, moins la qualit\u00e9 est bonne. Si plus de 5 % du beurre de cacao sont remplac\u00e9s par d\u2019autres graisses v\u00e9g\u00e9tales, il n\u2019est plus question de chocolat. Le chocolat blanc ne contient pas de cacao, mais uniquement du beurre de cacao, du lait en poudre et de la vanille. Le chocolat noir, amer, ne contient que du cacao. C\u2019est le seul chocolat \u00e0 pouvoir, \u00e0 juste titre, se pr\u00e9tendre aphrodisiaque. La ph\u00e9nyl\u00e9thylamine, un produit chimique similaire \u00e0 l\u2019amph\u00e9tamine, donne au mangeur de chocolat une sensation d\u2019euphorie et des papillons dans l\u2019estomac. <\/i><\/span><\/p>\n

\"\"<\/p>\n

Vive le chocolat<\/i><\/b><\/span><\/h4>\n

Le chocolat est souvent consid\u00e9r\u00e9 comme une bombe calorique. C\u2019est un mythe\u00a0: consomm\u00e9 avec mod\u00e9ration (bien s\u00fbr), le chocolat a des effets b\u00e9n\u00e9fiques sur notre sant\u00e9, car\u00a0:<\/i><\/p>\n

    \n
  • Le chocolat contient des prot\u00e9ines et des min\u00e9raux (calcium, potassium, phosphore, fer et magn\u00e9sium) indispensables au m\u00e9tabolisme et au renouvellement de nos cellules. <\/i><\/li>\n
  • Les lipides et les glucides du cacao fournissent de l\u2019\u00e9nergie et la th\u00e9obromine aurait des effets antid\u00e9presseurs. Veillez \u00e0 ce que vos animaux domestiques (chat, chien, furet, etc.) ne mangent pas de chocolat, car pour eux la th\u00e9obromine (m\u00eame en petite quantit\u00e9) est mortelle.<\/i><\/li>\n
  • Un tiers des graisses contenues dans le beurre de cacao sont compos\u00e9es d\u2019acide ol\u00e9ique, un acide gras insatur\u00e9 commun\u00e9ment connu comme agent hypocholest\u00e9rol\u00e9miant<\/i><\/li>\n
  • Les antioxydants tels que les polyph\u00e9nols contribueraient \u00e0 la pr\u00e9vention des maladies cardiaques et du cancer. <\/i><\/li>\n
  • Le cacao contient des tanins qui, \u00e0 leur tour, contiennent du polhydroxyph\u00e9nol, des phosphates et du fluor, des substances qui pr\u00e9viennent les caries dentaires <\/i><\/li>\n
  • La ph\u00e9nyl\u00e9thylamine, une substance chimique similaire \u00e0 l\u2019amph\u00e9tamine, donnerait au mangeur de chocolat, une sensation d\u2019euphorie et des papillons dans l\u2019estomac.<\/i><\/li>\n<\/ul>\n

    [ Tine Bral ]<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Il est ind\u00e9niable que notre pays produit les meilleures pralines du monde. Aucun visiteur \u00e9tranger de notre petit pays ne peut r\u00e9sister \u00e0 la tentation douce-am\u00e8re des \u2018Belgian chocolates\u2019. En outre, il ne fait aucun doute que le chocolat s\u2019associe parfaitement \u00e0 une bonne tasse de caf\u00e9.\u00a0 La boisson des Dieux d\u2019Am\u00e9rique du Sud Les […]<\/p>\n","protected":false},"author":5,"featured_media":45675,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-45708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLe chocolat | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le chocolat\" \/>\n<meta name=\"robots\" content=\"index, follow, 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